TGC – Cooking across the Ages

•  Find out more the There is an ebb-and-flow of cuisine cycles from complexity to simplicity, and back again.
•  Learn why some historical cookbooks are focused on recipes only
•  Discover how trade and travel have influenced cuisine throughout history the ages.

Does the fact that we depend on very exact, almost scientifically rigid recipes make us great cooks—or does that take the Have fun with creativity the Whole experience? Was it like cooking before? the Internet, before meat thermometers, grocery shops, and internationally standardized measurements? What’s more, who were these cooks? the Past and for whom did they cook?

In Cooking across the AgesAward-Being named Professor Ken Albala of the Year the University of the Pacific takes us on an amazing international journey through civilizations across the ages—showing us who we were, how we lived, and why—through the Lens of cooking. 24 captivating lectures will teach you:

• About the The tastes and values of ancient peoples are also included. the Their daily work required labor.
• Regional foods: the Middle Ages The trade and reflection of the Mediterranean peoples
• Regional foods: the Renaissance reflected unique relationships between far-flung nations;
• What were the reasons for turning to cookbooks as romantic and medical advice?
• Why do you choose mid?-Century Americans embraced canned foods as a way to preserve food. the Highest level of luxury

 But in addition to learning about this history, you’ll have the It’s possible to taste and smell it by exploring the cuisines of the You will travel back in time as Professor Albala makes dishes and illustrates techniques during each lecture. All throughout the 24 lectures and he cooks. Professor Albala invites you to his home kitchen. It is a comfortable place where you can relax, experiment, as well as shed any gastronomic fears. the door.

 Through the Cookbooks pages

 For the The vast majority of human history was made in the kitchen. the Through observation and practice, you can learn how to cook in the kitchen. As Professor Albala explains, cookbooks may not always be the Not only are they a great tool to learn how cook, but they also make a great entryway to discovering new recipes. the The values and tastes of ancient cultures are still alive today. Modern technology and tools have separated us from the ancient cultures. the Textures, aromas, flavor combinations that are very popular in the past and just wouldn’t occur to us today.

 These recipes are also great for cooking. the past, you’ll learn to explore the The cookbook as a historical subject. Professor Albala will show you how to make it, whether it’s a painted palm leaf or a vellum manuscript with ink and quill inscriptions, or even an internet site. the Our ability to pass on techniques and recipes has a significant impact across generations. The ability to communicate information to multiple people was a key feature of cookbooks when they were created. This information often covered more than cooking. Even stains left behind on a recipe can teach us something about cooking—and living—in the past.

 Among the Many cookbooks were explored in Cooking across the AgesYou will be amazed at the possibilities. the Secrets of:

• Master Cooking: Art and Craft. It is also known as the Opera was published by Bartolomeo Scappi in 1570. the The first illustrated cookbook. This encyclopedic book included recipes as well as full menus that described every dish for each ingredient.
• Soopa Shastra. Contemporaneous the Opera, this book was published in a faraway land. the India’s current state, Karnataka. It was commissioned by a local magnate and printed on palm leaf paper. the The classic Kannada language is presented in 358 stanzas. It’s filled with a limited number of local ingredients.
• Recipes the Garden of Contentment. This extraordinary book was written by the Amazing 18th-century Qing Dynasty poet Yuan Mei. After he had worked his way up to a high ranking position in the Imperial administration, Yuan Mei turned his back on it all to travel, contemplate cooking, and tend his garden—before writing this classic of Chinese gastronomy.
• American Cookery. This book was published in Connecticut in 1796 and New York in two different editions. the The first American cookbook. Its author, Amelia Simmons, said the This book is for all levels of cooks, from the most humble to the most opulent. the Most humble farmer, showing the The American democratic spirit is reflected in America’s cuisine.

 These cookbooks may give us a peek into the future, but they are not a complete guide. the Ingredients and techniques the Past can tell us much about the future the What they were looking for, where they came from the What foods they cooked and how the cuisine has changed. the centuries.

 You don’t have enough food in your pantry?

 It’s not surprising that some of the Ingredients used in these centuries-Old cookbooks may not be in your kitchen. Some have become extinct—such as silphium, a favorite seasoning in Roman times. Others are proteins that seem shocking because we just don’t eat them now, including crane, dormouse, flamingo, hedgehog, ostrich, porpoise, and swan, to name a few.

 You might not be able to find certain ingredients in these books at your local grocery store, but the They are now much easier to find via the internet. Many of these items can be found in small, specialty shops as well as international markets. Professor Albala will offer alternatives if necessary and teach you about the subject. the Way the Original ingredients can unlock a door. the past. Here are some ingredients that you may not have in your pantry, from asafetida and zander:

• AsafetidaIndian cuisine is a favorite use of, which is a combination of a gum extract, and pungent yellow powder.
• Garuma fermented sauce for fish, that was popular during Roman times. It was usually made with small fish that had been left to ferment for many months.
• Grains of ParadiseMelegueta pepper, also known by this name, was first discovered on the west coast of Africa, and was once used throughout Europe.
• JujubesA similar Asian fruit to? the dates we’re familiar with when dried, but not as sweet;
• Mandioca flourMade from the Cassava root, a native of South America, is used in Brazilian cuisine today.
• PennyroyalThe minty herb ‘, which rose to prominence in the late ’80s, is now a household name. the Middle AgesThis was also used to treat skin disease and fleas, among other conditions.
• ZanderRussians have been enjoying this fish for centuries.

 With Professor Albala’s welcoming attitude, easy-To-follow directions, and warm sense of humor, you’ll find yourself cooking with these ingredients and more—and enjoying wonderful foods from across the Globe and across the ages. A delicious bread salad from ancient Rome. the poured chocolate of the Aztecs made from delicious German cabbage the 19th century Indian Jackfruit Soup, Cooking across the Ages, you’ll get a taste of history like you’ve never experienced before!